Rievkooche or Reibekuchen (Cologne Style Potato Pancakes) Recipe #173315
Potato pancakes (Rievkooche) a particular favorite at fairs and such. This delicious snack is so beloved, that a local song advises opening a stand on the old market if all else fails -- a testament to the snack's sure-sale appeal. The pancakes are freshly fried and eaten with applesauce as visitors stroll between attractions. The following recipe gives you a taste of why these treats are so popular. Posted for the Zaar World Tour 2006. I haven't made this recipe so the cooking and prep time are just guesses.
by Kim127
30 min | 15 min prep
SERVES 4
- 2 large potatoes (about 2-1/2 cups grated)
- 3 cups water
- 1 teaspoon lemon juice
- 1 boiled potato, mashed
- 1 egg, beaten
- 2 tablespoons milk
- 1/2 teaspoon salt
- 9 tablespoons vegetable oil
- applesauce
- Measure water into a large bowl and add lemon juice.
- Grate raw potatoes into the bowl filled with water (the lemon juice should help prevent the potatoes from turning brown). Place potatoes into cheesecloth and drain off liquid. Squeeze out as much liquid as possible from the potatoes, set aside.
- In a large bowl, beat the mashed potato with the egg, milk, and salt to form a batter. Add the grated potatoes and mix well.
- Using 3 tablespoons of oil for each batch, drop batter for 3 pancakes at a time into hot oil in large frying pan.
- When the pancakes are firm and golden brown on the bottom side, turn and brown the other side. Remove, drain on paper towels and keep warm in a preheated oven.
- Continue until all batter is used.
- Serve immediately with applesauce.
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5 stars